1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand

1 large carrot, peeled and grated on the large holes of a box grater

2 Granny Smith apples, peeled, cored, and grated on the large holes of a box grater

2/3 cup sugar

1/3 cup kosher salt

Directions

1.

For the Dressing: Whisk together sour cream, mayonnaise, sugar, honey, black pepper, mustard powder, and poppy seeds in small bowl.

2.

For the slaw: Combine cabbage, carrot, and apple in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.

3.

Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.

PREVIEW YOUR COMMENT

HTML Hints

Comment Guidelines

Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more in the Comment Policy section of our Terms of Use page.